Braille Monitor                                                   May 2010

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This month’s recipes were submitted by members of the National Association of Blind Rehabilitation Professionals (NABRP).

Buttery Toffee Pecan Bars
by Pamela Allen

Pam Allen is president of the NFB of Louisiana and treasurer of the National Federation of the Blind. She is also secretary of the NABRP.

Crust Ingredients: 
2 cups flour
1 cup brown sugar
1/2 cup butter, softened
1 cup pecan halves

Method: Preheat oven to 350 degrees. Combine flour and brown sugar and cut in the butter, or combine all three ingredients in a food processor and use the knife blade to mix. Press dough into an ungreased 9-by-13-inch baking pan. Sprinkle crust with pecan halves. Set aside.

Filling Ingredients:
1 cup butter
3/4 cup brown sugar
1 cup chocolate chips

Method: In saucepan over medium heat combine butter and brown sugar. Bring mixture to a boil. Boil for one to two minutes, stirring constantly, until thickened. Pour over pecans. Bake for eighteen to twenty minutes. Sprinkle with chocolate chips. Let sit for three minutes until chips are melted. Spread chocolate evenly across the top. Cool slightly before cutting into bars. Enjoy.

Lea GrupenShoyu (Soy Sauce) Chicken
by Lea Grupen

Lea Grupen is acting director of Services for the Blind in Hawaii and a member of the NABRP board of directors.

5 pounds chicken thighs
3-4 cloves garlic
Thumb-sized piece of fresh ginger

Ingredients for Shoyu Mixture:
1 cup shoyu (soy sauce)
1 cup catsup
3/4 cup white sugar

Method: Fill pot with enough water to cover chicken. Gently simmer chicken with garlic and ginger (for thirty to forty-five minutes. Drain almost all the water from pot. Return pot to stove and add the shoyu mixture and simmer on low for about half an hour. Broke da mout'! (Delicious).

Cheese Runza
by Amy Buresh

Amy is a board member of the National Association of Blind Rehabilitation Professionals. She is also the president of the NFB of Nebraska and a member of the NFB board of directors. She works as a rehabilitation counselor for the Nebraska Commission for the Blind and Visually Impaired.

4 1/2 cups all-purpose flour, divided
1/2 cup sugar
2 .25-ounce packages active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs
Note: you can use frozen bread dough, which is much faster.

1 pound lean ground beef
2 small onions, chopped
4 cups cabbage, chopped
1 teaspoon salt
1/2 teaspoon pepper
Velveeta cheese

Method: In a large mixing bowl place 1 3/4 cups flour, the sugar, the two envelopes of yeast, and salt. Combine milk, water, and shortening and heat to 120 to 130 degrees. Pour liquid over flour mixture; add the eggs. Beat batter with an electric mixer on low until blended. Beat three additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about six to eight minutes. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about one hour. Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt, and pepper; cook until cabbage is wilted. Punch dough down; roll into twelve six-inch squares. Top each square with one-third cup meat mixture and Velveeta cheese. Fold into triangles, pinching edges tightly to seal. Place filled pockets on greased baking sheets. Bake at 350 degrees for twenty minutes or until golden brown. Serve hot.

Shelia WrightSouthwestern Squash Casserole
by Shelia Wright

Shelia Wright is treasurer of the National Association of Blind Rehabilitation Professionals. 

1 pound yellow squash, sliced
1 pound zucchini, sliced
1 10-ounce can cheddar cheese soup
1 4.5-ounce can green chilies
1/4 cup onion, chopped
2 tablespoons taco seasoning
1 large egg, slightly beaten
1 cup crushed tortilla chips
1 cup (4 ounces) shredded Monterey jack and cheddar cheese blend

Method: Steam both kinds of squash over water. Drain squash and pat dry to eliminate excess moisture. Stir together vegetables, soup, and all other ingredients, except the shredded cheese, and spoon into a lightly greased 11-by-7-inch baking dish. Sprinkle the cheese evenly over the top of the mixture. Bake at 450 degrees for twenty minutes or until lightly brown.

Deviled Crabs
by Melody Lindsey

Melody LindseyMelody Lindsey is the director of the Virginia Rehabilitation Center for the Blind and Vision Impaired in Richmond, Virginia. She is also the president of the National Association of Blind Rehabilitation Professionals. She says that this recipe is excellent any time of the year, but she likes it particularly during the fall college football season. Go Seminoles!

1 pound crab meat
2 eggs, beaten
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco
1/2 cup mayonnaise
2 tablespoons mustard
1/2 cup saltine crackers (about 10 crackers)
1/4 cup evaporated milk
1/2 teaspoon salt
2 tablespoons parsley flakes

Method: Butter saltine crackers and place in warm oven until butter melts. After crackers cool, crush and combine with the other ingredients, which you have mixed together thoroughly. Fill six six-ounce greased ramekins with mixture. Brush tops with melted butter and sprinkle with paprika. Bake in a preheated 400-degree oven for twenty-five to thirty minutes or until golden brown. Serves six.

Edward BellPortuguese Alcatra
by Edward Bell

Dr. Eddie Bell is a long-time Federationist, a member of the NABRP board of directors, and the director of the Professional Development and Research Institute on Blindness at Louisiana Tech University.

A 4-to-5-pound chuck roast
1 cup red Portuguese wine
3 to 4 slices of bacon
1 onion, sliced
1 teaspoon butter
24 whole cloves
24 whole allspice berries
4 bay leaves
3 cloves garlic
1/2 cup water
Salt and pepper to taste
Garlic powder
Onion powder

Method: Chop the onions and mash the garlic. Place both in a deep roasting pan. Cut the bacon into small pieces and add it to the roasting pan along with the bay leaves, salt, pepper, cloves, allspice berries, and water. Before adding the meat, sprinkle it with onion powder and garlic powder. Add the meat to the pot and pour the wine over it. Add the butter and cover the pan. Cook at 250 degrees for five to seven hours or longer. Remove the meat to a platter and strain the sauce. Discard cloves and allspice berries before serving.

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